4.3
(4)
Your folders
Your folders
Export 3 ingredients for grocery delivery
Step 1
Get a small frying pan screaming hot. Add about a tablespoon of grapeseed, safflower or rice bran oil (or other high smoke point oil). Heat this until it smokes, then take the pan off the heat and gently lay down the livers. As soon as they hit the hot oil, shake the pan a little so the livers do not stick. Set the pan back on the heat and sear the livers for 90 seconds. Baste the livers with the hot oil for 30 seconds and remove from the heat.
Step 2
To serve, sprinkle some fine salt on the liver; fleur de sel is a good choice. Drizzle a little high-quality balsamic vinegar over it and serve immediately. If you can’t get the good balsamic, boil some cheaper stuff down by half so it’s syrupy.
Your folders
honest-food.net
4.7
(10)
15 minutes
Your folders
honest-food.net
Your folders
bbcgoodfood.com
15 minutes
Your folders
saltpepperskillet.com
5.0
(1)
22 minutes
Your folders
seriouseats.com
Your folders
seriouseats.com
Your folders
allrecipes.com
4.8
(25)
Your folders
seriouseats.com
4.8
(6)
Your folders
macheesmo.com
Your folders
triedtruerecipe.com
40 minutes
Your folders
foodnetwork.com
5.0
(3)
10 minutes
Your folders
cooking.nytimes.com
4.0
(326)
Your folders
cooking.nytimes.com
4.0
(341)
Your folders
simplyrecipes.com
Your folders
delicerecipes.com
4.5
(10)
30 minutes
Your folders
aspicyperspective.com
5.0
(3)
30 minutes
Your folders
seriouseats.com
Your folders
allrecipes.com
4.6
(52)
45 minutes
Your folders
myrecipes.com
5.0
(3)